BEST FOODS METHODS OF PREPARING. 147 



Mince Pie. Even a mince pie can be made that will 

 not bring to one's slumbers painful visions of great grand- 

 mothers. Suet, and citron, and brandy, are all abomina- 

 tions, and really add nothing to the good flavor of the pie. 



For one quart of finely chopped beef, use three quarts 

 of finely chopped tart apples, two cupfuls of raisins, cut 

 in halves, one cupful of currants, washed and dried, two 

 teaspoonfuls of ground cinnamon, one teaspoonf ul of nut- 

 meg, and a scant teaspoonful of cloves. If the meat was 

 not salted when boiled, add one teaspoonful of salt. 

 Place the chop in a preserving-kettle, or large earthen 

 pan, upon the stove, and mix v ith it two cupfuls of good 

 syrup, one cupful of either boiled cider, or currant or grape 

 jelly, one cupful of brown sugar, and enough of water in 

 which the beef was boiled to make the mixture sufficiently 

 juicy. Let it scald up together, and it will be ready for 

 filling the pies. Pastry recipe, No. 2, will be good to use 

 on this occasion. 



Hasty Pie. For a good and easily prepared dessert, 

 place any kind cf fresh or canned fruit in the bottom of 

 an earthen dish, to the depth of two inches. Beat to- 

 gether one egg, two tablespoonfuls of melted butter, a 

 small cupful of sweet milk, a cupful of flour, and a tea- 

 spoonful of baking powder. Pour or spread this evenly 

 over the fruit (which, to hasten matters, may set on the 

 stove while the batter is being prepared), and bake until 

 the crust is well done. It may be eaten with a pudding- 

 sauce, or with milk and sugar. 



CAKE. 



Sponge Cake. It is no easy matter to make perfect 

 sponge cake, but on holidays or company occasions it is 

 worth while to make it. It is not only delicious, but it 

 is entirely wholesome, something which can not be said 

 of all cake. Beat the whites and yolks of ten eggs sep- 



